However, even though this recipe seems fairly dependent on a big hunk of meat, you could very well cook the initial ingredients in a pan on the stovetop, YAY versatility!
So as mentioned in the pork recipe, half of the package of cherries, a quartered yellow onion, 3 gloves of garlic, and 3 tsp. of liquid smoke go into the bottom of the pan.
Along with about half of a beer (i chose Boont Amber Ale, because that's what i felt like drinking while i cooked)
After the cooking is complete, scoop the contents of the pan into a blender (you want some of the liquid but not all of it so if you just stick to scooping rather than pouring, you should be perfect)
And here is where the heat comes in. remove the tops and seeds from two habeneros and add those into the blender as well. Although it may seem a little silly, i always use rubber gloves when i get anywhere near these guys with a knife. The oil from a habenero is RELENTLESS and will stay on your hands for a week.....you have NO idea how many times a week you touch your eyes! DO IT!
Also to the blender add:
1 little can of tomato paste
1 C Apple cider vinegar
1T ground mustard
2 Large pinches of Kosher salt
1 T Paprika
Now blend!
Move this mixture to a pot on the stove top and then add:
1/4 C molasses
1/4 C brown sugar
and the other half of your beer
Simmer mixture for about 10 minutes, give it a test, and if you wish, add a little more Salt and/or Vinegar to taste.
The proportions are such, that you will probably have a good deal leftover, which is great because you wouldn't want to go through this process every time you have BBQ. Keep the remaining sauce in a jar in the fridge, it will last a good little while!
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